Summer Quinoa Salad
INGREDIENTS
- 2 cups dry quinoa
- 4 cups water
- salt and pepper to taste
- 1 can of corn drained
- 1 cup black beans (canned – drained and rinsed)
- 2 peppers chopped (I like red peppers)
- 3/4 cup finely chopped onion
- chopped fresh cilantro to taste
- optiona/ 1 cup cherry tomatoes
CILANTRO LIME DRESSING
- ½ cup fresh lime juice
- ½ cup olive oil or avocado oil
- ½ cup fresh cilantro
- Splash of apple cider vinegar
- 2 teaspoons honey
- 1 tsp of minced garlic
- Salt & pepper to taste
Instructions:
- Cook quinoa according to package instructions
- While the quinoa cooks, use this time to prep remaining ingredients - chop onion and rinse with cold water in a sieve/strainer to take away some of the "bite". Chop pepper and dice or slice tomatoes.
- For the dressing, add all the ingredients to a lidded mason jar and shake well.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before tossing with veggies.
- Add black beans, edamame, corn, chopped tomato, bell pepper and chopped onion. Whisk dressing once more then pour over salad.
- Garnish with extra cilantro and any additional salt and pepper desired. I find that the longer it sits, the more flavor it has!!
